Susan to the Rescue: Shrimp and Scallop Kabobs Video

GH Mobile Project

Hi, this is Susan Westmoreland from the Good Housekeeping Kitchens, and tonight, we're gonna make shrimp and scallop kebabs, which are really simple. But I wanna just give you a tip about the skewers. I love to use bamboo skewers because I always have them in the drawer. I don't have to hunt down those big metal ones that tend to stick out and you can't fit anywhere. Anyway, what you wanna do is soak these for about 15 minutes in warm water, and even so, when-- when the tip is exposed, sometimes it'll burn and spark. So, what I like to do is just wrap it after I get all the stuff on the skewers. In this-- in this case, all we're gonna skewer is alternate versions of shrimp, scallop, and scallion. For this, it's really, really easy. Then it gets brushed with a soy-ginger glaze. I'm gonna go through here like this on both sides, and then I'll put a piece of scallion on this, basically about the same length as the shrimp. That's something else that's kinda nice to sort of proportion things out, and then I'm gonna do, the scallop looks nice. These are nice when they're nice and big like that because then they'll cook real evenly. Just go back and forth on this. Don't ram the food on and crowd it so much. Give it a little bit of breathing space because then it really will cook evenly, and that's what you want. So, there, we're gonna just do that. And now, I think that's about nicely loaded. I'm gonna just take a little piece of this off. What I wanna do is just basically wrap the exposed area of the skewer just like that, and just-- just crunch it on. That's fine. And then when you're gonna take it off, you can just actually use that. It'll stay cool and you can just pull it out. So, this will go on the grill with its companions, really easy dinner. Some steamed rice would be good with this. You could throw another veggie on the grill like zucchini or something like that, and there's dinner. Susan Westmoreland helping you take back dinner time.

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